Italian Wedding Cake #2
INGREDIENTS:
1 Stick margarine or butter
1 c Wesson oil
2 c Sugar
2 Egg yolks
1 sm Can Angel Flake coconut
1 c Nuts; chopped
1 ts Soda
1 c Buttermilk
1 ts Vanilla
1/2 ts Bourbon whiskey; (this is
-optional)
5 Egg whites; stiffly beaten
1 Stick margarine or butter
1 c Wesson oil
2 c Sugar
2 Egg yolks
1 sm Can Angel Flake coconut
1 c Nuts; chopped
1 ts Soda
1 c Buttermilk
1 ts Vanilla
1/2 ts Bourbon whiskey; (this is
-optional)
5 Egg whites; stiffly beaten
-CREAM CHEESE FROSTING-
1 pk Cream cheese; (8 oz.) -softened 1/2 Stick oleo or butter 1 ts Vanilla Nuts; chopped (if desired) 1 pk Powdered sugar
Preparation : Cream butter and add sugar. Beat until smooth. Add egg yolks and oil. Combine flour and soda. Then add buttermilk, vanilla, coconut and nuts. Fold in egg whites. Pour batter into three greased and floured cake pans. Bake at 350 degrees for 25 to 30 minutes. Cool and frost with cream cheese frosting. Beat cream cheese and butter until smooth. Add sifted powdered sugar. Spread on cake and sprinkle with nuts.
1 pk Cream cheese; (8 oz.) -softened 1/2 Stick oleo or butter 1 ts Vanilla Nuts; chopped (if desired) 1 pk Powdered sugar
Preparation : Cream butter and add sugar. Beat until smooth. Add egg yolks and oil. Combine flour and soda. Then add buttermilk, vanilla, coconut and nuts. Fold in egg whites. Pour batter into three greased and floured cake pans. Bake at 350 degrees for 25 to 30 minutes. Cool and frost with cream cheese frosting. Beat cream cheese and butter until smooth. Add sifted powdered sugar. Spread on cake and sprinkle with nuts.